Chicken Meatballs with Peppers and Onions

Juicy, tender and deliciously zesty, my chicken meatballs are loaded with flavor, and make for a healthy and colorful weeknight meal. Prepared with lean ground chicken, plus spices and herbs, this chicken meatballs recipe comes complete with colorful bell peppers and onions, perfect served over rice or stuffed into a tortilla!

A lightened up take on meatballs

What is it about meatballs that makes them so utterly irresistible? Even the word “meatballs” is fun to say, and eating these tender, juicy little orbs is always delightful!

Whether I'm whipping up a batch of my saucy and cheesy French onion meatballs, my Thai-inspired pork meatballs with ginger and lemongrass, my zippy Mexican baked meatballs, or even my turkey meatballs with pumpkin sage sauce, I always love a good, homemade meatball recipe to sink my fork into.

These days, I'm always looking for lean, “lightened up” twists on some of my beloved entrees. This ground chicken meatball recipe, baked in the oven, is my latest favorite way to enjoy them. They're the perfect easy and healthy meal for a weeknight, or you can even prep ahead and freeze 'em, then bake when ready!

Nestled up with some colorful and sweet red, yellow, and orange bell peppers, plus onions, this chicken meatballs recipe is super tasty, fajita-style, in a warm flour tortilla, or spooned atop warm rice!

My recipe for chicken meatballs with peppers and onions

Because ground chicken is such a wonderfully lean protein, it can use a few delicious bells and whistles to give it lots of good flavor and moisture. With a little love, you can turn it into truly mouthwatering chicken meatballs.

I opt for ground chicken breast (which is what we typically have in the market), then add in some fresh breadcrumbs, a splash of milk, and a whisked egg plus a yolk to help bind the mixture.

And to create some zesty flavor, I sprinkle in a couple of pinches of cumin, coriander, chili powder, some freshly chopped cilantro and green onion, plus a sprinkle of Cotija cheese—so delicious!

Since a chicken meatball mixture can be a bit delicate to work with, I like to portion out about 1 ½ ounce size scoops, and gently roll them with slightly wet hands (to prevent sticking). I also chill the meatballs for about 20 minutes to help them keep their form.

Because I love having some vibrant veggies to serve with these zesty chicken meatballs, I simply scatter a combination of red, yellow, and orange bell pepper slices along with sliced onion onto the sheet pan. I then nestle in the meatballs and bake everything off together.

Here's a sneak peek at my chicken meatballs with peppers and onions recipe:

(or just jump to the full recipe...)

1. To get started, I prepare my chicken meatballs mixture, and portion it out into (roughly) 1 ½ ounce size meatballs. I gently roll to shape, then let them chill for a while.
2. Next, I add my sliced bell peppers and onions to my sheet pan, drizzle with oil and season with salt/pepper, then nestle my chicken meatballs onto the pepper/onion mixture.
3. I then bake for roughly 25 minutes, until golden.
4. To finish, I sprinkle the chicken meatballs with green onion and cilantro.
5. I serve just as they are, or over rice, or even with warm flour tortillas.

Recipe

Chicken Meatballs with Peppers and Onions

by Ingrid Beer

Print Recipe

These zesty chicken meatballs with peppers and onions are a light, healthy meal perfect served over rice or with warm tortillas!

Category: Entree
Cuisine: American

Yield: Serves 7

Nutrition info: 285 calories (per serving, about 3 meatballs)

Prep time: 45 minutes (includes chill time)
Cook time: 25 minutes
Total time: 1 hour, 10 minutes

Ingredients:

• 1 ½ (slightly heaping) cups fresh breadcrumbs
• 3 tablespoons milk
• ¼ cup finely chopped green onion (about 4 to 5 green onions), plus extra for garnish
• ¼ cup finely chopped cilantro, plus extra for garnish
• 4 cloves garlic, pressed through garlic press
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon granulated onion
• ½ teaspoon ground coriander
• ½ cup finely crumbled Cotija cheese (or grated Parmesan)
• 1 large, whole egg plus 1 yolk
• 1 ½ pounds ground chicken
• 1 ¼ teaspoons salt
• ¼ teaspoon black pepper
• Olive oil
• 2 medium red bell peppers, cored and thinly sliced
• 1 medium orange bell pepper, cored and thinly sliced
• 1 medium yellow bell pepper, cored and thinly sliced
• 1 medium white or red onion, thinly sliced

Preparation:

1. Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.
2. To prepare the meatballs, to a large bowl add the fresh breadcrumbs and the milk, and gently mix together. Allow the breadcrumbs to soak for a couple of minutes.
3. Then, add to the breadcrumbs the chopped green onion, chopped cilantro, garlic, chili powder, ground cumin, granulated onion, ground coriander, Cotija cheese and the whole egg plus the yolk, and using a fork, mix everything together with the moistened breadcrumbs until well combined.
4. Add in the ground chicken, along with the salt and black pepper, and mix the chicken with the breadcrumb mixture so that everything is evenly and well incorporated.
5. Next, portion out 1 ½ ounce size meatballs (you should have roughly 22 meatballs), and wet your hands lightly with water to help prevent them from sticking. Roll each meatball portion into a round ball between your palms, and set onto a large tray or platter.
6. Once all the chicken meatballs are rolled, chill the chicken meatballs in the fridge for at least 20 minutes, to help them set and slightly firm. (If freezing the meatballs for later, see the “tips and tidbits” section below for instructions on that.)
7. Meanwhile, preheat the oven to 400°F, and line a sheet pan with foil.
8. Add the sliced bell peppers and the onions into a large bowl, drizzle with about 1 tablespoon of the olive oil, and sprinkle with salt and pepper. Toss to coat.
9. Arrange the peppers and onions on the foil-lined sheet pan, scattering them so that they're in a single layer (as much as possible).
10. Once the chicken meatballs have chilled, nestle them on top of the peppers and onions, brush lightly with some of the olive oil, and bake for 20 minutes.
11. After 20 minutes, set the oven to a “high” broil, and broil the meatballs for about 4 to 5 minutes, to create some golden brown color.
12. Allow the chicken meatballs with peppers and onions to rest for 5 minutes, sprinkle with additional green onion and cilantro, then enjoy over rice, or stuffed into warm flour tortillas, if desired.

Tips & Tidbits for my chicken meatballs with peppers and onions recipe:

• Lean, organic ground chicken: Whenever possible, I opt for organic meat, not only because it's healthier, but I find the flavor to be better. I typically use organic ground chicken breast, but if I can find dark meat ground chicken, I opt for that for a bit more flavor and richness. Either light or dark meat works deliciously here, so take your pick!
• Tasty add-ins to jazz up the flavor of the chicken meatballs: Because I'm pairing these meatballs with sweet bell pepper and onion slices, I like to go in a zesty direction with the seasoning. I love some cumin, chili powder, coriander, and Cotija cheese for depth, plus fresh, green onion and cilantro added in, but feel free to get creative! You can sub out the spices and go in a more Italian direction with Italian seasoning, fresh parsley, basil, and even Parmesan cheese.
• Make these chicken meatballs ahead, and freeze: If you'd like to prep these ahead of time to have ready to simply bake off at a later date, these chicken meatballs freeze wonderfully and bake in no time. Once you roll them into meatballs, place them in a single layer onto a baking sheet (or large tray) and into the freezer for about 30 to 45 minutes. Once very firm, place into freezer-safe zip-lock bag(s) and freeze. When ready to enjoy, there's no need to thaw! Simply bake the frozen chicken meatballs as directed by the recipe, perhaps adding just 5 extra minutes (roughly) to your bake time.
• What to serve with these zesty chicken meatballs: I love to simply spoon the chicken meatballs and the peppers and onions over freshly prepared rice. Or, if wanting to go an easier route, I spoon them into warm, flour tortillas—just like fajitas.

Craving more cozy meatball recipes like this? Check out my recipe for French Onion Meatballs, Pork Meatballs with Ginger and Lemongrass, Homemade Spaghettios with Mini Meatballs, Swedish Meatballs, Turkey Meatballs with Pumpkin Sage Sauce, or even my recipe for Mexican Baked Meatballs!